Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Colloids03:22

Colloids

17.4K
Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
17.4K
Esters to Carboxylic Acids: Saponification01:25

Esters to Carboxylic Acids: Saponification

4.4K
Esters can be hydrolyzed to carboxylic acids under acidic or basic conditions. Base-promoted hydrolysis of esters is a nucleophilic acyl substitution reaction in which esters react with an aqueous base, followed by an acid to give carboxylic acids. This reaction is also known as saponification because it forms the basis for making soaps from fats.
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
4.4K
Colloidal precipitates01:09

Colloidal precipitates

546
The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...
546
Factors Affecting Solubility04:01

Factors Affecting Solubility

33.4K
Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
33.4K
Factors Affecting Dissolution: Particle Size and Effective Surface Area01:23

Factors Affecting Dissolution: Particle Size and Effective Surface Area

794
Dissolution kinetics, an essential aspect of oral drug delivery, is significantly influenced by the drug's particle size. According to the Noyes-Whitney dissolution model, the dissolution rate correlates directly with the drug's surface area. The larger the surface area, the higher the drug's solubility in water, leading to a faster drug dissolution rate. Reducing particle size increases the effective surface area, enhancing the dissolution process. Micronization and nanosizing are...
794
Physical Properties Affecting Solubility02:19

Physical Properties Affecting Solubility

22.6K
Solutions of Gases in Liquids
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
22.6K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β-unsaturated 2-phenyl-2-alkenals from subgroup 3.3 of FGE.19.

EFSA journal. European Food Safety Authority·2026
Same author

Edible insect proteins - carrageenans microspheres for β-sitosterol encapsulation: Oxidative stability and in vitro bioaccessibility evaluation.

Food chemistry·2026
Same author

Safety of acute exposure to the food additive glycerol (E 422) from beverages.

EFSA journal. European Food Safety Authority·2026
Same author

Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA.

EFSA journal. European Food Safety Authority·2026
Same author

Safety evaluation of blue galdieria extract as a food additive.

EFSA journal. European Food Safety Authority·2026
Same author

Re-evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares.

EFSA journal. European Food Safety Authority·2026

Related Experiment Video

Updated: Jun 21, 2025

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
08:18

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

1.1K

Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective.

Alicja Napiórkowska1, Arkadiusz Szpicer1, Elżbieta Górska-Horczyczak1

  • 1Department of Technique and Product Development, Warsaw University of Life Sciences, Warszawa, Poland.

Journal of Food Science
|July 9, 2024
PubMed
Summary

Pea protein shows potential as a gelatin alternative in complex coacervation for microencapsulation. However, adding an emulsifier negatively impacts water solubility, thermal stability, and encapsulation efficiency of essential oils.

Keywords:
complex coacervationemulsifieressential oilgum arabicpea protein

More Related Videos

Measurement of the Rheology of Crude Oil in Equilibrium with CO2 at Reservoir Conditions
10:38

Measurement of the Rheology of Crude Oil in Equilibrium with CO2 at Reservoir Conditions

Published on: June 6, 2017

12.7K
Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion
05:43

Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion

Published on: January 24, 2017

14.5K

Related Experiment Videos

Last Updated: Jun 21, 2025

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
08:18

Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs

Published on: July 27, 2022

1.1K
Measurement of the Rheology of Crude Oil in Equilibrium with CO2 at Reservoir Conditions
10:38

Measurement of the Rheology of Crude Oil in Equilibrium with CO2 at Reservoir Conditions

Published on: June 6, 2017

12.7K
Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion
05:43

Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion

Published on: January 24, 2017

14.5K

Area of Science:

  • Food Science and Technology
  • Biomaterials Engineering
  • Chemical Engineering

Background:

  • Gelatin is widely used in complex coacervation for microencapsulation.
  • Exploring plant-based proteins like pea protein offers sustainable alternatives.
  • Emulsifiers can influence the properties of coacervates and microcapsules.

Purpose of the Study:

  • To evaluate pea protein as a gelatin substitute in complex coacervation.
  • To investigate the effect of emulsifier addition on microencapsulation of essential oils using pea protein.
  • To analyze the physicochemical properties of the resulting microcapsules.

Main Methods:

  • Complex coacervation was employed using pea protein and essential oils (black pepper, juniper) dissolved in carrier oils.
  • Varying polymer mixing ratios (1:1, 1:2, 2:1) and emulsifier concentrations were tested.
  • Samples were freeze-dried into powders and analyzed for water solubility, thermal stability, and encapsulation efficiency.

Main Results:

  • Emulsifier addition significantly reduced water solubility (from 57.10%-81.41% to 24.64%-40.13%).
  • Emulsifiers drastically decreased thermal stability (onset temperature from 137.21°C to 41.55°C).
  • Encapsulation efficiency was lower with emulsifiers (21%) compared to without (67%).

Conclusions:

  • Pea protein can be used in complex coacervation, but emulsifier use requires careful optimization.
  • Emulsifiers negatively affect key physicochemical properties of pea protein-based microcapsules.
  • Further research is needed to balance the benefits and drawbacks of emulsifier incorporation.